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Learn how to make homemade gluten free bread recipe in just 6 steps. A rustic-looking bread with a crispy crust and soft, chewy, open crumb that is similar to Italian ciabatta. The surprise is that this amazing bread made with only 7 ingredients: gluten free bread flour, yeast, sugar, water, olive oil, lemon juice and salt.

Crispy outside and soft, chewy inside. This gluten free bread recipe tastes like most types of bakery bread. It’s good just like my other baguette and bolillo recipe! And dare I say it? Even better because you have the fabulous addition of olive oil. No one will believe it’s gluten-free!

Here’s Why You’ll Love This Gluten Free Bread:
- Only 7 ingredients
- Egg free, Dairy free, Vegan, Nut free
- Crispy crust with a soft, chewy and open crumb
- Quick & easy: No fancy shaping or complex techniques. The dough comes together in just in 5 minutes
- No need to make a gluten-free flour blend. One of the flours listed in the recipe card note will do the trick
- Easily doubled for serving to a crowd
- No one will believe it’s a gluten-free bread recipe!
Grab These Ingredients:
To make gluten-free bread, you’ll need almost the same ingredients as any regular bread recipe besides gluten-free bread flour:

- Yeast: Let the bread rise.
- Sugar: Add a little sweetness to the flavor and give the crust a brown color like any type of white bread.
- Water: I usually encourage using room-temperature water with yeast dough. However, use lukewarm temperatures here, not too warm or too cold, 105°F (40°C) is great. Using lukewarm water ensures that the flour used is properly hydrated, makes the dough smoother, and activates the yeast. You may also notice that the amount of water is higher than other bread recipes, which is normal because gluten-free flour absorbs more water than wheat flour.
- Lemon juice: Lightens the texture and moisturizes the crumbs by helping to break down the starches and protein in the dough. You can also use white vinegar.
- Olive oil: Guarantees flavorful.
- Salt: Flavor.
What Gluten Free Flour is Closest to Bread Flour?
For best gluten-free bread flour that mimics the properties of bread flour. Look for flours that have a good combination of protein and starch to make a bread with great structure and texture. Try this recipe with one of the following gluten-free brands:
- King Arthur Gluten Free Bread Flour.
- Bob’s Red Mill 1 for 1.
- Grandpa’s Kitchen.
- Polselli Gluten Free Flour.
In short, use a flour that already contains psyllium and xanthan gum or hydroxypropyl methylcellulose. These types of flours ensure that you get the same result in your baking that is similar to any bread made with bread flour.
Overview: How to Make Gluten Free Bread
I find making gluten-free bread recipes easier than making regular bread. The most tricky step is the shaping. Here’s a quick overview on how to make a homemade gluten free bread:
- Make the dough
- Let the dough Rise
- Shape the bread
- Score the top of the bread
- 2st Rise
- Bake

You only need 5 minutes to prepare your dough. Start by mixing all the dry ingredients except the salt in a stand mixer fitted with a dough hook on low speed or In a mixing bowl with a spatula. Gradually, add the lukewarm water. If you are using an stand mixer, you need to scrape the sides of the bowl to make sure all the flour is well incorporated. Add the lemon juice followed by olive oil and finally, the salt. Put the dough into a greased bowl.
Cover and allow it to rise for 60-90 minutes.
When the dough has doubled in size, transfer it to a floured work surface and press it lightly to release the air. Using a bench or bowl scraper and floured hand, shape the dough into a ball. You may find it a little difficult to shape the dough due to the absence of gluten, but it come.
Roll out the dough ball into a rectangle, about 8×15 inches (25x15cm). You don’t need to use a rolling pin, do it by hand.


Roll the dough into a 6-inch log, as the the step-by-step picture above. Place the shaped bread on a baking pan.

Score the top of the bread with 6 slashes, about 1/2 inch deep. Allow it to rise for another 60 minutes.
Bake the bread in a steam oven at 445°F (230°C) for 25-30 minutes. Steam promises a crispy crust, so don’t skip it.


FAQs
Can I make this gf bread recipe With a hand mixer?
Yes, you can make this homemade recipe with a hand mixer with the same instructions detailed in the recipe card below.
Can I use honey in place of the sugar in this bread recipe?
Yes, you can use honey instead of sugar in this gluten-free recipe without any changes in quantity. If you are new in bread baking, Read this article to find out how sweeteners affect bread.
Can I bake this recipe in loaf pan?
No, this recipe has a small amount of ingredients. If you bake bread in a loaf pan, you will end up with a flatbread result. So, for best gluten free bread avoid using any bread loaf pan in this recipe.

Homemade Gluten-Free Bread
Ingredients
- 2 Cups (284 grams) gluten free bread flour, more as needed
- 2 teaspoons (5 grams) instant yeast
- ½ teaspoon (3 grams) white granulated sugar
- 1 and ¼ cups (220ml) lukewarm water
- ¼ fresh lemon juice or 2 teaspoons white vinegar
- 2 tablespoons (25 grams) olive or vegetable oil
- 1 teaspoon (6 grams) coarse sea salt
Instructions
- Grease a large glass or steel mixing bowl with butter or oil. Heat the water until it reaches 98-105 °F (36-40°C). (Don’t overheat the water as it will kill the yeast.)
- Make The Dough: In the bowl of the stand mixer , add the gluten-free flour, sugar, yeast. Attach the dough hook and turn the mixer to low speed. Gradually add the lukewarm water while mixing, beat until the flour is combined. (Scrape the bowl sides as needed to ensure the consistency of the dough.) Add lemon juice, then olive oil and mix until incorporated. Finally, mix in salt. It won't take more than 5-6 minutes for the dough to form and become smooth. If you don't have a stand mixer you can use a mixing bowl with a spatula or wooden spoon. *The dough is sticky and looks like a batter at the end of this step, that's okay! as there's no gluten in it.*
- 1st Rise: Transfer the dough to the prepared greased bowl with a bowl scraper or spatula. Cover with a clean towel or plastic wrap and let rise for 60-90 minutes or until doubled in size.
- Grease or line a baking pan with parchment paper.
- Shaping: When the dough is doubled in size, flour your hands and work surface with gluten-free flour. Turn the dough out onto the floured surface and gently press to release air. Shape into a ball. (A bowl scraper is always useful when working with gluten-free bread dough.) *Gluten-free dough is tricky to shape by hand, so don't panic if the dough doesn't form the first time, just sprinkle the dough with flour and try again to shape it.*
- Gently, roll out the dough ball into a rectangle, about 8×15 inches (25x15cm). It doesn’t have to be perfect and it may be rounded on the edges, that’s okay! Roll it up into a 6-inch log and place in the prepared loaf pan. See the picture above as a guide for shaping. Lightly flatten the top to assure a perfect shape. Fill a sieve with a small amount of flour and sprinkle the flour over the loaf of bread.
- Score: Score the top of the bread with 6 slashes using a cutter, sharp knife or bread knife.
- 2nd Rise: Cover the shaped loaf. Allow to rise for 1 hour or until doubled in size.
- Place a small steel bowl at the bottom of the oven. Preheat the oven to 445°F (230°C).
- Bake: Spray your gluten free loaf with water. Place the baking pan at lower-middle positions, fill the prepared steel bowl with 1 cup of water and bake for 25-30 minutes or until golden brown and the bottom of bread sounds hollow when tapped. Let the bread cool for 10 minutes
- Let the bread cool in the pan for 10 minutes before serving.